Description
Simple lemon cupcakes with a raspberry surprise inside! Mini size for a delicious bite sized treat. A perfect addition at Easter, Mother's Day, or a casual backyard party.
Ingredients
FOR THE CUPCAKES
- 1/2 cup sugar (100 grams)
- 1 tablespoon lemon zest (zest from one large lemon)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoon lemon extract
- 3/4 cups all-purpose flour (90 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/3 cup milk
- 50-60 raspberries
- mini cupcake liners
FOR THE LEMON BUTTERCREAM FROSTING
- 3 tablespoon unsalted butter, room temperature
- 1 3/4 cups powdered sugar (may need more or less, depending on the consistency you want. We like our frosting pretty thick.)
- 2-3 tablespoon lemon juice
Instructions
FOR THE CUPCAKES
- Heat the oven to 375 degrees Fahrenheit.
- Line mini muffin pans with cupcake liners.
- In a large bowl stir together sugar, lemon zest, and melted butter. Use a hand mixer, stand mixer, or mix by hand until well mixed.
- Add the egg, vanilla, and lemon extract. Mix on low speed just until combined.
- Add flour, baking powder, baking soda, and salt to the bowl. While mixing on low speed, add lemon juice and milk.
- Pour or scoop the cupcake batter into your liners, filling each liner about 2/3 of the way full. We like using a small cookie scoop for this, size #60 or 1/2 ounce for consistency.
- Gently press 1 raspberry into each cupcake until the top is barely showing
- Bake at 375 degrees Fahrenheit for 10-12 minutes, until a cake tester or toothpick inserted into the center of the cupcakes come out clean.
- Remove cooked cupcakes to a wire rack and let them cool completely before frosting, usually at least 30 minutes.
FOR THE LEMON BUTTERCREAM FROSTING
- In a medium bowl, cream together soft butter and half of the powdered sugar. (This is easy to do with a spoon by hand but also works great with an electric hand mixer).
- Add 2 Tablespoons lemon juice and mix.
- Add remaining powdered sugar as needed until your frosting has achieved your desired consistency.
- Add additional lemon juice if frosting is too thick or additional powdered sugar if it is too thin.
- Frost your cupcakes, top with another raspberry (optional), and enjoy!
Notes
Substitutions: These cupcakes ARE lemony! Not a super fan of lemon (like we are) reduce the zest in the cupcakes and frost them with a plain Vanilla Buttercream Frosting or a cream cheese frosting. They will still be delicious with a more subtle hint of lemon. Use blueberries instead of raspberries.
Frosting. Use a piping bag and tip, back of a spoon, or a knife to frost the cupcakes. For frosting tips and ideas we recommend Cupcakes 102: How to Frost the Perfect Cupcake. Add a single raspberry to the top of each frosted cupcake for a cute finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 170
- Sugar: 14.4 g
- Sodium: 38.8 mg
- Fat: 3.4 g
- Carbohydrates: 35.4 g
- Protein: 3.6 g
- Cholesterol: 11.1 mg